I've never thought the crust was all that difficult, wither and that looks pretty much like what I do, too. I think maybe it's the resting period in the fridge that a lot of people skip and maybe overmixing. I do find that substituting freezer-cold vodka for part of the liquid can make the crust even flakier and a LOT easier to roll out (can add more liquid = more pliable dough) without making the final dough too soggy (alcohol cooks off at lower temp).

This is a really great tutorial and I love that your Gran made it with you.

So the Mod Squad kept lamenting that pie crust was sooooo hard and they couldn't do it. And I was thoroughly confused. I've made my share of pie crust and it never seemed that taxing to me!

*giggle* I read the title of this post and thought, "Seriously? You need a tutorial for pie crust?" If the proportions of flour and fat are right, it should not be a problem. And, FYI, if you want to make even more for the freezer, you can use the whole (5-lb) bag of flour and a whole can (3 lbs) of Crisco. (The salt is negligible, so you don't really have to worry about that amount; just keep adding water until it holds together right.) But if you make that much, it's easier to "rub" the Crisco in with your hands instead of using a pastry blender - and be sure to use a really big bowl.

I think the frozen patties take about 20-30 minutes to thaw to the point you can roll them.

Thanks for the tutorial. I mostly just wanted to say that I think it's awesome that you and your gran made it together. My grandma isn't able to cook/bake anymore, but she was always in the kitchen. Seeing your gran's hands in the photos gave me a lot of happy memories.

I love seeing your grandma's hands too! I have been making pies since they invented pies (ok, I exaggerate...a little) Pie crust is simple but if you don't know these tips and tricks it can quickly become an overworked, tough mess.The first couple of pie crusts I made were barely edible, it just takes practice (and brave friends and family)and the more you do it, the better you become. I pretty much do your pie dough verbatim, except I use my food processor (I LOVE the dough blade!!!best invention EVAR!)

Thank you for the tutorial, it will help out those that are scared of making their own pie crust.